Ingredients
- 400g dried thin spaghetti pasta
- 230g bought roasted red capsicum, drained
- 80g fat-free semi-dried tomatoes
- 40g (1/2 cup) shredded parmesan
- 45g (1/4 cup) pine nuts, toasted
- 1 garlic clove, finely crushed
- 60ml (1/4 cup) olive oil
- 1/2 cup shredded fresh basil
- Finely grated parmesan, to serve
- Fresh basil leaves, to serve
Description
Sun-dried Tomato Pesto Spaghetti Recipe - Cook The Pasta In A Large Saucepan Of Salted Boiling Water Until Al Dente. Drain And Return To The Pan. Meanwhile, Process The Capsicum, Semi-dried Tomatoes, Parmesan, Pine Nuts...
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